Ingredients

• 1 3/4 cup Gluten Free Cornbread Mix
• 3 Tbsp Sugar
• 8 Tbsp Butter (1 stick) chilled, cut into 1/2-inch pieces
• 1/2 cup Buttermilk
• Coarse Turbinado Sugar for sprinkling (optional)

• 1 cup Sugar
• 1/3 cup Tapioca Starch
• 1 Tbsp Lemon Zest
• 1/4 tsp Kosher Salt
• 32 oz Frozen Blueberries or fresh (see Recipe Notes below)
• 3 Tbsp Fresh Lemon Juice

• 1 cup Heavy Whipping Cream chilled
• 1 Tbsp Sugar
• 1 tsp Vanilla

Instructions

1. Preheat oven to 400°F. In a medium bowl, combine Gluten Free Cornbread Mix and sugar. Using your fingertips or a pastry cutter, work chilled butter into the dry ingredients until mixture resembles a coarse meal.
2. Add buttermilk and stir just a few times until the mixture comes together. Refrigerate while you mix the fruit filling together.

1. In a large bowl, combine sugar, tapioca starch, fresh lemon zest and kosher salt. Mix together using the flat side of a spatula to rub the lemon zest and sugar together. The abrasive texture of the sugar will encourage the lemon zest to release its natural oils. The sugar mixture should be super fragrant!
2. Add frozen blueberries and lemon juice and toss to combine.
3. Pour blueberry mixture into an 11 x 7-inch pan and portion cold biscuit topping on top. Use a #40 (3/4 oz) spring-loaded scoop to make 12 even servings, or drop spoonfuls on top for a more rustic look. If using, sprinkle biscuits with turbinado sugar.
4. Bake for 1 hour, or until biscuits are brown and fruit is bubbling.

1. Combine chilled cream, sugar and vanilla in a metal bowl.
2. Use a stand or handheld mixer and whip for about 2 minutes, or until soft peaks form.
3. Serve cobbler warm or room temperature with a dollop of whipped cream!